Making corned beef hash with a few fried eggs on top had been on my mind for weeks and weeks. Which is why, naturally...(NOT), my completed dish turned out nothing like what I originally had in mind. My idea for Corned Beef Hash Frittata was born because I decided to skip the fried egg step altogether! This way the eggs are in still there, they're just a added to the middle instead....and all mixed up!

This recipe for Corned Beef Hash Frittata is super easy to make because it takes advantage of frozen hash brown potatoes and deli counter corned beef. Once it's all assembled all you need to do is pop it in the oven in the same skillet you cooked the potatoes in, and then go about your business until the eggs are cooked through, nicely browned and the house smells amazing!

You can serve this for breakfast, brunch, lunch or dinner. If you're having it for dinner, serve it alongside a nice spinach salad or maybe some garden ripe tomato slices. If you're a lover of corned beef hash, you're going to love my twist on a classic recipe.

-Preheat oven to 350 degrees.
-In a large oven safe skillet, over medium heat, sauté the onion in the butter for approximately 3-5 minutes, stirring occasionally.
-Add the olive oil into the skillet and the hash brown potatoes, stirring only occasionally because you're looking to brown the hash browns. Approximately 10-12 minutes.
-Stir in the corned beef, 1 teaspoon salt, 1/2 teaspoon pepper, ground thyme, garlic powder dry mustard and cayenne.
-Meanwhile, in a large bowl, whisk the eggs, milk, 1/2 teaspoon salt and 1/4 teaspoon pepper.
-Pour the egg mixture over top of the corned beef hash mixture.
Carefully slide the skillet into the preheated oven and cook for 60 minutes or until the eggs are set in the middle and the frittata is a nice golden brown.
-Cool slightly, cut into wedges and serve.

If you want to make this more of a complete meal, feel free to add some of your favorite veggies into the mix before you add the eggs. You can either use fresh or frozen but if you use frozen make sure to thaw them first, just as you did the potatoes. If you like cheese (and who doesn't), bake the frittata for 50 minutes, remove it from the oven, top with your favorite grated cheese and then continue baking for the last 10 minutes to melt, and brown the cheese.

This recipe was a big hit at my house, with my husband especially! How do I know? Because he kept saying, "Tastes great, babe." Seems that that is his highest compliment...and of course he ate several slices ;)

So why then did I coordinate this post for Corned Beef Hash Frittata with a Chuck Norris growler? Hmmm. Good question. No reason, really. Just wanted to you see it. LOL

If there is ever anything I can paint for you, please don't hesitate to contact me or visit my shop which is located with the navigation bar. Custom orders (like this one) are always welcome, and I can work from any photo or description you send my way.

Kudos Kitchen by Reneé ~ Where food, art and fun collide on a regular basis!